Made this in class, it was awesome.

Equipment:

• High sided pot, dutch oven, or rondeau
• Tongs

Ingredients:

• Stew meat (Fat is good)
• Pearl Onions, Blanched then sauteed in clarified butter, salt and pepper
• Fluted mushrooms, sauteed in clarified butter, salt, and pepper
• Lardon, cooked bacon sliced thin as a garnish
• Parsley, minced
• Salt and freshly ground black pepper to taste
• Red Wine
• Mirepoix (50% onions, 25% carrots, 25% celery), medium diced
• Turnips, medium diced
• Mushroom pieces
• Flour
• Beef stock
• Bouquet Garni
• Mashed potatoes

Procedure:

1. Rub the meat with salt and pepper then dust with flour
2. Cook the bacon in the pot then remove and set aside
3. Sear the meat inside of pot and brown on all sides then remove from heat
4. Sweat mirepoix, turnips, and mushroom pieces in pot
5. Add bouquet garni
6. Deglaze with red wine
7. Add beef stock to just the top of the meat
8. Cover pot and place in oven for an hour to an hour and a half or until meat is tender
9. Remove from oven dump some of the juice inside a small sauce pan and reduce sauce further
10. Arrange plate with mashed potatoes, fluted mushrooms, lardon, and onions
11. Place meat and stew on top of mashed potatoes then pour sauce over the top and garnish with minced parsley

Enjoy,

Eric